Poached Eggs with Tomatoes

  • 20 Jan - 26 Jan, 2018
  • Mag The Weekly
  • Cookery


· 2 green chillies, sliced
· 1 red chilli, sliced
· 1 red onion, chopped
· 40g fresh coriander
· 1 garlic clove, crushed
· 1tsp paprika
· Olive oil
· 1x400g tin of tomatoes
· Eggs
· 150g plain yogurt
· 1tbsp of lemon juice
· Handful of chopped coriander
· 1tbsp extra virgin olive oil


Fry onion, green chillies, garlic and half of the red chilli with paprika in a little olive oil for four to five minutes, then season. Add the tomatoes and cook for another three to four minutes. Make small round holes in the tomato mixture and crack an egg into each. Cover the pan with a lid and cook until the eggs are set. Mix together the plain yogurt with chopped garlic, lemon juice, half of the chopped coriander and extra virgin olive oil. Serve the eggs and tomatoes with the yogurt mixture on the side, sprinkle over the rest of the coriander and red chilli, and serve with toasted sourdough bread.